/ck/ - Food & Cooking

>>8157092
>If you salted it properly,
What do you mean by properly, I put salt on it.

>Your dish is really lacking in starches
Really what starches do i really need?

>>8157097
>I tend to pull it off just as the inside has a cooked texture with an ever so slight hint of pink
How are you supposed to know when to pull it off.
also is the cooking it in oil method like I just did any good?
Or is it just a meme.
I sincerely thought it would put the flavors from the oil/garlic into the meat but it didn't

I forgot to mention I cooked it from frozen,
would this have any effect?

>>8157098
>Also, figuring out what spices to add and at what ratios really comes with experience
what spices should you add to pork?

WHY IS FOOD SO HARD?

REEEEEEEEEE